Preheat oven to 450. Toss vegetables with garlic cloves, 2 Tb. oil, sage and rosemary in a large roasting pan. Season with salt and pepper. Roast covered for about 25 minutes. Toss once. Add minced garlic and remaining olive oil if necessary (I usually find it necessary...), and roast 25 minutes more. Toss once more. Roast until veggies are browned on edges and tender. Season with additonal salt and pepper if necessary.Feel free to add about 1/2 lb. each of carrots and parsnips

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About Me

I love all things "for your health". I'm into whole foods, buying local and organic, exercise, and natural living. If it involves cooking or baking, I'm down! I'm also into alternative cultures, fashion, music, and I'm a pretty much a magazine whore (hellooo? Five subscriptions??).
Right now I'm working as a chemist until I start my graduate school adventure in August 2012. I will be earning a doctorate in plant biology. Yay plants!
All in all though, I've got some good hippie spirit in me and I love to spread the word (and pass the plate)!